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Tahini Herb Crusted Salmon Sheet Pan Meal
Tahini Herb Crusted Salmon Sheet Pan Meal is the perfect weeknight dinner! This healthy recipe is packed with flavor and is ready in under 20 minutes, with minimal clean up! This simple recipe is also gluten free, paleo, low carb, Whole30 and keto friendly!
Combine the tahini, lemon juice, salt, garlic powder, herbs de provence in a bowl.
Add parchment paper, silicone liner or foil onto an extra large sheet pan.
Add the salmon to one side of the sheet pan. Add the green beans and chopped tomatoes to the other side of the sheet pan.
Divide the tahini mixture between the salmon filets and spread it into a single layer.
Spray the green beans and tomatoes with avocado oil spray. Add the salt, garlic powder and herbs de provence to the green beans and tomatoes. Stir the vegetables well.
Cook in the 425F oven for 15 minutes.
Substitutions:Tahini: you can also use sunflower seed butter or almond butter if you do not have tahini. Lemon juice: if you do not have lemon juice, you can also use lime juice or 1-2 tablespoons of apple cider vinegar or red wine vinegar. What other vegetables can you use in this sheet pan meal?
Thinly sliced carrots
Chopped broccoli florets
How to leftover store tahini salmon in the fridgeLeftover tahini salmon and vegetables can be stored in an airtight container for up to 3 days in the fridge?Can you use frozen salmon to make this tahini salmon?Yes! Just let the salmon defrost overnight in the fridge. When you are defrosting salmon in the fridge, make sure you put it in a container in case it leaks during defrosting.
Amount Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.